Q1. _______ at a lower concentration is conventionally used to ‘cold pasteurize’ milk destined for cheese manufacture.

1. CO2
2. Oxygen
3. Hydrogen peroxide
4. All of the above

ANSWER:  C. Hydrogen peroxide

• Explanation – The enzyme catalase converts hydrogen peroxide to water and molecular oxygen. Hydrogen peroxide at a lower concentration is traditionally used in the dairy sector to ‘cold pasteurize’ milk destined for cheese production, as well as in the preservation of milk in some countries without refrigeration. Catalase effectively eliminates residual hydrogen peroxide, making it peroxide-free. It is mostly employed in the food sector, as well as in egg processing with other enzymes. Catalase is a widespread enzyme that catalyzes the breakdown of hydrogen peroxide to water in practically all living creatures that are exposed to oxygen.

READ MORE – Food Science & Technology Quiz (26-05-2022)

Q2. Superoxide dismutase is an antioxidant for foods and generates _______.

1. H2O2
2. O2
3. CO2
4. N2

ANSWER: A. H2O2

• Explanation – For food preservation, glucose oxidase and catalase are frequently combined. Superoxide dismutase is a dietary antioxidant that produces H2O2, but it works better when catalase is present. The cooked off-flavor of ultra-high temperature (UHT) processed milk is hypothesized to be caused by the thermally induced production of volatile sulphydryl groups. This flaw can be eliminated by using sulphydryl oxidase under aseptic circumstances.

READ MORE – Food Science & Technology Quiz (16-06-2022)

Q3. _______ is a water-soluble enzyme that catalyzes the hydrolysis of ester bonds in water-insoluble, lipid substrates.

1. Lactase
2. Lipase
3. Glucose oxidase
4. Catalase

ANSWER – B. Lipase

• Explanation: Lipase is a water-soluble enzyme that catalyzes the hydrolysis of ester bonds in water-insoluble lipid substrates. Microorganisms manufacture lipases (triacylglycerol acyl hydrolases) alone or in combination with esterase. Lipases are produced by Pseudomonas aeruginosa, Serratia marcescens, Staphylococcus aureus, and Bacillus subtilis, among other bacteria. Lipase is utilized as a biocatalyst to create free fatty acids, glycerol, and different esters (parts of glycerides and fat) from inexpensive substrates like palm oil.

READ MORE – Food Science & Technology Quiz (19-06-2022)

Q4. Unpasteurized milk contains lipoprotein lipase which contributes to a _______ flavor in aged cheese by breaking down milk fat to free fatty acids.

1. Sweet
2. Fruity
3. Fermented
4. Piquant

ANSWER: D. Piquant

• Explanation: Lipoprotein lipase, found in unpasteurized milk, contributes to the pungent flavor of aged cheese by breaking down milk fat into free fatty acids. Heat treatment, such as pasteurization, inactivates lipoprotein lipase, resulting dis a blander flavor in aged, pasteurized cheeses. External lipases may be introduced to ripened cheeses throughout the production process to combat this. Although the specific mechanisms are unknown, lipases that produce short-chain fatty acids are thought to contribute to a more appealing, spicy flavor character.

READ MORE – Food Science & Technology Quiz (15-04-2022)

Q5. ________ used to improve the wort and beer filtration characteristics.

1. Beta-glucanases
2. Arabinoxylanases
3. Amylase
4. Both A and B

ANSWER: D. Both A and B

• Explanation – Amylase, glucanases, and proteases are employed in the malt to break down polysaccharides and proteins. To improve the wort and beer filtering qualities, beta-glucanases and arabinoxylanases are utilized. Low-calorie beer and fermentability adjustments are made with amyloglucosidase and pullulanase. Proteases are used to reduce the cloudiness that occurs during beer storage.

READ MORE – Food Science & Technology Quiz (21-06-2022)

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